Tomato And Fennel Bisque Recipes

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ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

GARLIC FENNEL BISQUE



Garlic Fennel Bisque image

I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.-Janet Ondrich, Thamesville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 14 servings.

Number Of Ingredients 8

4 cups water
2-1/2 cups half-and-half cream
24 garlic cloves, peeled and halved
3 medium fennel bulbs, cut into 1/2-inch pieces
2 tablespoons chopped fennel fronds
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

  • In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft., Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.

Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 133mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

PRAWN & FENNEL BISQUE



Prawn & fennel bisque image

A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too

Provided by Sara Buenfeld

Categories     Soup, Starter

Time 1h25m

Number Of Ingredients 13

450g raw tiger prawn in their shells
4 tbsp olive oil
1 large onion , chopped
1 large fennel bulb , chopped, fronds reserved
2 carrots , chopped
150ml dry white wine
1 tbsp brandy
400g can chopped tomato
1l fish stock
2 generous pinches paprika
150ml pot double cream
8 tiger prawns , shelled, but tail tips left on (optional)
fennel fronds (optional)

Steps:

  • Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
  • Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
  • Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium

TOMATO FENNEL SOUP



Tomato Fennel Soup image

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Provided by Trisha Benson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 bulb fennel, chopped
½ onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
  • Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
  • Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g

FRESH TOMATO AND PEPPER BISQUE



Fresh Tomato and Pepper Bisque image

I basically came up with this at the end of summer and picked all my tomatoes, bell and banana peppers and did not know what to do with them all! Threw everything in a pot and used the imagination. I served it with a dollop of sour cream and chips. Try topping with grilled cheese croutons. Make it your own!

Provided by Kelly Rogers

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

2 ½ quarts whole tomatoes
¼ yellow onion, diced
¾ cup extra-virgin olive oil , divided
salt and freshly ground black pepper to taste
2 cups fresh tomato juice
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 banana peppers, finely chopped
2 cups chicken broth
¼ cup white sugar
3 tablespoons butter
½ cup heavy cream
¼ cup chopped fresh basil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
  • Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
  • Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
  • Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
  • Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 19.9 g, Cholesterol 33.3 mg, Fat 31.5 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 522.3 mg, Sugar 15.1 g

MUSSEL AND FENNEL BISQUE



Mussel and Fennel Bisque image

Provided by Rick Rodgers

Categories     Soup/Stew     Milk/Cream     Sauté     Dinner     Lunch     Mussel     Fennel     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

2 pounds mussels, scrubbed, debearded
1 cup dry white wine
4 cups (about) bottled clam juice or low-salt chicken broth
3 tablespoons butter, divided
2 1/2 cups 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish
1/4 cup 1/4-inch cubes peeled carrot
1/2 cup chopped shallots (about 2 large)
1/4 cup long-grain rice
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 cup heavy whipping cream
1 tablespoon brandy
Chopped fresh parsley (optional)

Steps:

  • Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 5 cups. Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 1/2 cups fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.
  • Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.
  • Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
  • What to drink:
  • Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

CHUNKY TOMATO-BASIL BISQUE



Chunky Tomato-Basil Bisque image

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 11

6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

Steps:

  • In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.

TOMATO FENNEL BISQUE



Tomato Fennel Bisque image

A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.

Provided by annconnolly

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb plum tomato, quartered
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer)
1 large fennel bulb, coarsely chopped (2 C)
1 large onion, chopped (1 C)
1 garlic clove, minced
1/2 teaspoon savory
1/8 teaspoon pepper

Steps:

  • Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
  • Bring to a boil and reduce heat.
  • Simmer, covered 10-15 minutes until vegetables are tender.
  • Put 1/2 the mixture in a processor and blend until smooth.
  • Strain to remove tomato seeds and skins.
  • Return to saucepan repeat with remaining mixture.
  • Heat through.
  • Garnish with parsley or chives.

Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2

ROASTED TOMATO AND FENNEL SAUCE



Roasted Tomato and Fennel Sauce image

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1 fennel bulb, fronds removed, bulb cored and cut into pieces
2 pints grape tomatoes, half of them halved
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
5 sprigs thyme
Sugar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g

FENNEL WITH TOMATOES



Fennel With Tomatoes image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 pound fennel
Pan spray
1 large clove garlic
1/2 cup no-salt-added beef stock
1/2 cup no-salt-added tomato purée
1/2 teaspoon sugar
Freshly ground black pepper to taste

Steps:

  • Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
  • Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
  • Meanwhile, mince garlic and add to fennel.
  • When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
  • Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 13 grams

ROASTED TOMATO AND BUTTERMILK BISQUE



Roasted Tomato and Buttermilk Bisque image

Intended to be served chilled, this soup can also be served warm. For best flavor, use the best quality vine-ripened tomatoes you can find. Summer heirloom tomatoes would be ideal for this soup! Roasting the tomatoes really brings out their sweetness, too. From Healthy First Courses.

Provided by COOKGIRl

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 medium leeks, white part, finely sliced
2 medium shallots, peeled and chopped
1 medium carrot, peeled and chopped small
2 celery ribs, with leaves sliced
2 lbs ripe tomatoes
3 tablespoons tomato puree
2 tablespoons unbleached white flour
4 cups vegetable stock or 4 cups chicken stock
2 tablespoons fresh basil, cut into ribbons (NOT dried basil)
1 tablespoon fresh basil, cut into ribbons (NOT dried basil)
salt, to taste
fresh ground black pepper, to taste
1/3 cup buttermilk

Steps:

  • Preheat oven to BROIL.
  • Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
  • Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
  • Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
  • Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
  • Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
  • Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
  • Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
  • Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
  • Cover soup and refrigerate until well chilled or serve hot.
  • To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
  • Garnish each serving with a few ribbons of fresh basil.

Nutrition Facts : Calories 110.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 0.5, Sodium 48.2, Carbohydrate 15, Fiber 3.1, Sugar 6.9, Protein 2.9

ONION AND FENNEL BISQUE



Onion and Fennel Bisque image

Yield Makes 12 servings

Number Of Ingredients 14

2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 1/2 cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
2 cups vegetable stock or low-sodium broth
1 1/4 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
2 teaspoons Pernod
Garnish: chopped fresh chives

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

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From pollycastor.com


FRESH FENNEL AND TOMATO SALAD - LE CHEF'S WIFE
2021-06-02 Slice the tomato lengthwise then slice into quarters) Make the Vinaigrette at the bottom of your salad bowl. Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt. Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly) Add the tomatoes and fennel to the bowl.
From lechefswife.com


TOMATO FENNEL GOAT CHEESE BISQUE | RECIPE | FENNEL, GOAT CHEESE, …
Jan 23, 2017 - Inspired by Specialty's tomato fennel bisque, and adapted from the NYT's Tomato Bisque With Fresh Goat Cheese. Jan 23, 2017 - Inspired by Specialty's tomato fennel bisque, and adapted from the NYT's Tomato Bisque With Fresh Goat Cheese. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


CREAMY TOMATO BISQUE RECIPE - TAYLOR MADE TASTE
2021-11-04 Cook down the tomatoes for another 1 to 2 minutes on medium/high heat and then add the chicken stock and turn the heat down to low and allow it to simmer away on low for 30 minutes. Meanwhile, make the crostini. Start by preheating the oven to 375 degrees. In a bowl add softened room temp butter, garlic powder, and salt.
From taylormadetaste.com


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